Dermalogica's new line of preventative and restorative products, Age Smart, is taking a very different approach: “There is nothing you can apply on your skin that can make you look ten years younger,” said Annet King, the director of development at the brand's own International Dermal Institute. “And nothing can eliminate in wrinkles, so instead you have to be smart about preventing the biochemical reactions that make skin age.”

The range of cleansers, creams, masques, and lip treatments utilizes cosmeceuticals to attack premature aging at three different sources. First, natural antioxidants attack free radicals at and beneath the skin's surface; then vitamin and soy complexes help stimulate collagen, replacing that which has been lost by UV exposure; finally, peptides trap excess sugar molecules, which have been linked to loss of elasticity. But King stresses that beyond the products, young skin starts with a healthy lifestyle. How's that for giving it to us straight?

~ Elle Magazine

As fall moves to winter and we approach the holidays, instead of focusing on gourds and hearty winter vegetables, let’s pay homage to that fruit - yes, I said fruit – that is at its most glorious during the summer months: the tomato.

One of my favorite garden treats, the tomato perks up dishes with its uplifting and tongue-tingling flavor, as well as a stunning variety of colors. Probably originating in the highlands of South America, the vividly hued fruit was distributed throughout the Spanish colonies after the Spanish colonization of the Americas and soon it became favored worldwide.

Tomato varieties such as oxheart, beefsteak, plum, cherry and grape are incredibly popular for use in cuisine today, and the colorful fruit is known for its high lycopene content - an antioxidant present especially when cooked. The tomato is botanically a fruit, although it is nutritionally categorized as a vegetable, and is used in ketchup, sauces and pizza as well as its many varied uses in cooking. Here we share with you a recipe for Roast Tomato Soup from Jesus Gonzalez, Chef for Rancho La Puerta’s La Cocina Que Canta in Tecate, Baja California, Mexico.

Roasted Tomato Soup, Makes 8 servings

2 pounds plum tomatoes
1 tablespoon and 1 teaspoon olive oil
I medium onion, diced
2 stalks celery, diced
1 tablespoon fresh thyme or dried thyme
1/8 teaspoon freshly ground pink peppercorn
Pinch of salt
3 cups vegetable stock
1 cup frozen peas
12 fresh basil leaves, sliced for garnish (Optional)

1. Preheat oven to 350 degrees.
2. Coast baking pan with 1 teaspoon olive oil. Bake tomatoes in prepared pan until tend - about 20-25 minutes. Remove from pan and chop.
3. In a large sauce pan, sauté onion and celery in 1 tablespoon of olive oil until onion is translucent. Add tomatoes, thyme, salt and pepper. Cover and cook on low heat for about 20 minutes, stirring occasionally.
4. Puree tomato mix in blender or food processor with vegetable stock until smooth. Return to pot and bring to a boil. Reduce heat and simmer for a few minutes.
5. Add peas and cook 5 minutes longer.
6. Ladle into bowls and garnish with sliced basil leaves, if desired.

Courtesy of Skin Inc., November 2007

Visit Our Website
Online Gift Certificate